I love talking to foodies. Cause I know you know what it’s like to fall asleep and dream about breakfast. I always have these grand plans to wake up early and make any number of sweet and savory breakfast-like-a-king...

I love talking to foodies. Cause I know you know what it’s like to fall asleep and dream about breakfast. I always have these grand plans to wake up early and make any number of sweet and savory breakfast-like-a-king...

I love talking to foodies. Cause I know you know what it’s like to fall asleep and dream about breakfast. I always have these grand plans to wake up early and make any number of sweet and savory breakfast-like-a-king...

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Leek Patties

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Recipe

Leek Patties

A common dish in Greece, Turkey and Bulgaria, this recipe for leek patties (keftes de prasa) is my mother’s. While it is often made with meat, this is a vegetarian version. We typically eat these fried patties at Rosh Hashanah, and the entire plate disappears in minutes!

Times

Prep Time : 15 min

Cook Time : 20 min

Ready Time : 35 min

Servings

20 patties

Ingredients

1 kg (2.2 lbs) leeks, trimmed and cleaned

1 egg

Salt

3 Tbs. breadcrumbs

Oil for frying

Directions

Put cleaned leeks in a pot of water over medium-low heat, cover and cook until soft (they should be tender when poked with a spoon).

Drain the leeks and allow to cool. Squeeze out as much as liquid as possible.

Put the leeks in a food processor and blend until smooth.

Mix in the egg, salt and breadcrumbs. The mixture should be quite soft but just firm enough to form into patties.

Put about 1 cm oil in a pen over medium heat.

Form the leek mixture into small patties and carefully drop in the oil. Fry until evenly browned and crispy on both sides.

Transfer to paper towel-lined plate. Serve immediately.

Variation:

Leek patties are also very popular during Passover. To make them kosher for Passover, simply swap the breadcrumbs for matzo meal.

TIP: To clean leeks, cut in half lengthwise and rinse thoroughly, then soak in a solution of water and a little distilled vinegar. The vinegar will draw the dirt out of the leeks.

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A lifelong food lover, Orly Ziv worked for many years as a clinical nutritionist before launching Cook In Israel in 2009. Through her company Orly offers culinary tours around Israel and intimate cooking classes out of her home. For more information visit http://www.cookinisrael.com/book.html

Beth, I am so happy to hear your experience. Thank you so much for sharing. I’m sure you will enjoy the rest of the recipes in my cookbook ‘Cook in Israel – Home Cooking Inspiration’,which can be found at Amazon.
Happy New Year.
Orly